spanish type albigondas (spicy spicy meatballs)

hello at last im back guys so here is an amazing dish that ive sorta made my own as i add very special ingredients to the meatballs the tomato based sauce is simply garlic onions sauted in olive oil just as you would the start of a simple pasta sauce then passatta is added then cumin smoky paprika chilli powder all to taste it should be hot and smokey with a good hint of cumin

THE ALBIGONDAS

these little gems are beef mince not too lean though leave a bit of fat in them fat is flavour

put 300grams mince into a bowl big enough to get your hands all squishy as you mix the mix

add a tbsn organic tomato sauce 1 small egg one handful fresh mint and parsley cut together then toast slightly

1and a half tspn of whole cumin and again the same amount of whole caraway seeds when cooled put the seeds into a morter and pestle and just give a small grind so the seeds have a bit of texture add these to the mix as well as half tbsn dried oregano and 2 slices of white bread crusts removed soaked quickly in some water then squeezed to remove most of the water ad  d this to the mix and mix with you hands till everything is combined to a smooth mix (this is important!)

your sauce should have been on a slight simmer for at least an hour and the albigondas have been in the fridge for at least 2 hours so they firm up,remove meatballs from fridge shape into small balls say just a bit smaller than a golfball slip them one by one into the slow simmering sauce and simmer away till ready.

serve with fresh parsley crusty bread a crisp salad

more to come guys!